- 8- to 12-ounce chicken breast or thigh
- 2 tablespoons soy sauce
- 2 tablespoons white wine, mirin or sake
- 1 to 2 teaspoons dried herbs (rosemary, tarragon, thyme and/or sage)
- 2 tablespoons water
Wash chicken and remove skin; place in a bowl. Combine remaining ingredients and add to chicken. Let sit for 5 to 10 minutes, turning chicken several times.
Steam chicken either on a plate in a bamboo steamer or place chicken in a heat-proof bowl inside a large pot, with water coming about halfway up the side of the bowl. Steam for about 20 minutes, until the juices run clear when the meat is pierced with a knife tip.
Serve with the cooking juices that accumulate in the bowl, over your favorite grain.
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